Jean-Pierre Moulle's Grilled Duck Breast With Cabbage, Chestnuts & Citrus Salsa Verde

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2 large boneless duck breasts, skin on

-- Kosher or sea salt and freshly ground black pepper

The citrus salsa verde:

1/3 cup coarsely chopped parsley (leaves and thin stems only)

3 kumquats, thinly sliced

1 tablespoon coarsely chopped nicoise olives

-- Grated zest of 1 Meyer lemon

1 small garlic clove, chopped very fine

1/2 teaspoon kosher or sea salt

-- Freshly ground black pepper to taste

1/2 cup olive oil

The cabbage & chestnuts:

1 small to medium savoy cabbage

16 large fresh chestnuts

2 cups chicken broth

4 thin slices pancetta

-- About 5 tablespoons unsalted butter

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